Set out cream cheese and grate cheddar cheese, allow to come to room temperature.
Heat oven to 425°F, chop end of the garlic head off so that the cloves are exposed. wrap foil around the garlic so that it is enclosed, with a small opening on top. Drizzle with olive oil, then lightly crimp the foil closed. Bake for 45 minutes to 1 hour, until garlic is golden, soft and caramelized.
After garlic has cooled, squeeze the cloves out to remove them from the skin, set aside.
Add the cream cheese to the bowl of a food processor, process for 30 seconds, until cream cheese is smooth.
Add the grated cheese and garlic cloves and process for 30-60 more seconds, until totally combined.
Add the lemon juice and Worcestershire sauce a and pulse to combine.
Add the paprika and hot sauce, pulse until mixture is smooth.
Line a small bowl with plastic wrap. pour the cheese mixture into the bowl, then gather the plastic wrap around it, twisting the top to form the cheese into a ball. Chill in the fridge for 8 hours or overnight.
After cheese ball is chilled, cover a small plate with poppy seeds. Roll the cheese ball in the poppy seeds until it is totally coated. Keep cheese ball in fridge until ready to serve. Serve with my Cheesy Bat and Ghost Halloween Crackers!
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com